What Archaeological Evidence Tells Us About Roman Food & How Roman Food Differed by Social Class

Archaeological excavations have provided remarkable insights into Roman dietary habits through various discoveries. At Pompeii and Herculaneum, carbonized loaves of bread, preserved fruits, nuts, and even entire meals have been found exactly as they were left on that fateful day in 79 CE. The excavation of Roman kitchens reveals sophisticated cooking equipment including bronze pots, clay ovens, and specialized vessels for different types of food preparation.

Analysis of ancient Roman sewers and cesspits has yielded valuable information about actual consumption patterns. Seeds, bones, and other food remains tell us that the Roman diet was more varied than previously thought. Marine archaeologists have discovered numerous amphorae in shipwrecks, revealing extensive trade networks that brought olive oil from Spain, wine from Greece, and garum (fermented fish sauce) from North Africa to Roman tables.

> Archaeological Evidence Box: > Recent excavations at a Roman military camp in northern Britain uncovered evidence of Mediterranean foods like figs, olives, and wine alongside local fare, demonstrating how Roman soldiers maintained their culinary traditions even at the empire's frontiers.

Pompeian frescoes and mosaics depicting food and banquet scenes provide visual evidence of Roman dining customs. These artworks show everything from simple bread and fruit to elaborate displays of peacocks and wild boar, illustrating the vast differences in dining experiences across social strata.

The Roman dining experience varied dramatically based on one's position in society. For the urban poor living in insulae (apartment buildings), cooking facilities were minimal or non-existent due to fire hazards. These Romans relied heavily on thermopolia (ancient fast-food establishments) and tabernae for hot meals, consuming simple fare like porridge (puls), bread, and occasional vegetables.

Middle-class Romans enjoyed more variety in their diet. They could afford meat several times a week, typically pork or poultry, along with seasonal fruits and vegetables. Their homes usually included basic kitchen facilities, allowing for home-cooked meals prepared by household slaves or hired cooks.

> Latin Terms Box: > - Ientaculum: Breakfast, usually light > - Prandium: Lunch, typically cold leftovers > - Cena: The main meal, eaten in the evening > - Gustatio: Appetizer course > - Mensa prima: Main course > - Mensa secunda: Dessert course

The wealthy enjoyed elaborate banquets that could last for hours. A typical upper-class cena might include multiple courses featuring exotic ingredients like flamingo tongues, dormice glazed with honey, and snow brought from the mountains to chill wine. These meals were as much about displaying wealth and status as they were about sustenance.